Egg Nog Cookies

A delicious cookie, especially if you love Egg Nog. Perfect for the Holiday Season!
Ingredients:
2 1/4 C. flour
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 c. brown sugar
1/4 c. white sugar
3/4 c. butter, softened
3/4 c. egg nog
1 tsp. vanilla
2 egg yolks

Directions:
Preheat oven to 300 degrees.
Combine flour, baking powder, cinnamon and nutmeg in smaller bowl and set aside.
Cream together the sugar and butter. Add egg nog, vanilla and egg yolks and beat until smooth.
Add the flour mixture and mix until combined, be careful not to overmix.
Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool immediately. Sprinke with mixture of powdered sugar, nutmeg and cinnamon.

Cheese Ball

This cheese ball is just delish! We would make them every year with my mom to give out to neighbors at christmas time and now I do the same. It's really easy and extra yummy! The recipe is just a estimate because I usually just eyeball it :)

2 Packages Cream Cheese

1 C Sharp cheddar cheese - grated

1/2 Can chopped black olives

2-3 Green onions - chopped

Mix ingrediants together and form into a ball. Then roll in chopped pecans and enjoy with crackers.

Glazed Ham

This is the only way to cook ham, according to me. The ham turns out really moist and tender - it falls right apart! And the flavor is awesome - it goes great with the potatoes below.

Ingredients:
1 (8 lb) bone-in shank ham (not the spiral cut kind, although we have used that when it was the only kind we could find)
4 cups of water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 Tablespoons liquid smoke flavoring
2 Tablespoons Worchestershire sauce
1 pinch ground cloves

Directions:
1. Preheat oven to 275 degrees. Place ham in roasting pan, preferrably on top of a rack so the ham is not sitting directly on the bottom of the pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid, or aluminum foil if you don't have a lid.
2. Bake 6-8 hours. Remove from the oven. Pour off drippings and reserve 1 cup. Debone ham, removing any excess fat as well, and return to the roasting pan.
3. Skim fat from the top of the drippings and discard. In a small bowl, mix one cup of the drippings with the other ingredients. Pour over ham, cover and return to oven.
4. Bake for another 30-40 minutes. Let stand for 10 minutes before serving.

Cheesy Potato Casserole

I made this recipe for the first time on Sunday when my oven was over-booked. We were cooking ham all day, which left room for little else. This poses a problem everytime because we like to have cheesy potatoes, and also rolls when we make ham. This recipe was a great solution, and I can't believe I had never considered making the potatoes in the CROCKPOT before! They were delicious, and I think we will do this from now on!

Ingredients:
7 medium potatoes (about 2 lbs.)
1 can (10 3/4 ounces) cream of chicken soup
1 container (8 ounces) sour cream
1 small onion, chopped or 1 tablespoon minced onion
1/4 cup plus 3 tablespoons butter or margarine, melted, divided
1 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 to 2 cups Stove-top stuffing mix (uncooked)

Directions:
Peel potatoes and cut into 1/4 inch strips; set aside.
Combine soup, sour cream, onion, 1/4 cup butter and salt in bowl.
Lightly butter inside of 5 quart Crockpot Slow Cooker and place potatoes inside. Mix cheese with potatoes. Pour soup mixture into Crockpot; mix well. Cover top of potato mixture with stuffing mix and drizzle with remaining 3 tablespoons butter. Cover; cook on Low 8 to 10 hours until potatoes are tender or on High 5 to 6 hours.

Tip:
Cook potatoes in boiling water about 30 minutes or until tender and then cut into strips. Mixture should be on Low 6 to 8 hours or on High about 2 hours, until potatoes are tender.

Variation:
Substitute 2 packages (16 ounces each) frozen hashbrowns for potatoes and prepare as directed. Cook on Low 4 to 6 hours or on High 2 hours.

Creme Brulee French Toast

This is the best french toast ever! I had it for the first time a few months ago while staying at a friends house in St. George and HAD to have the recipe! (Thanks Brooke!) It's very rich and sweet, so great for the holidays! I don't put anything on it, but it would be delish with some fresh strawberries or topping of your choice!

1/2 C butter
1 C packed brown sugar
2 T corn syrup
8-12 pieces Texas toast bread
5 eggs
1 1/2 C half & half (you can also use heavy cream)
1/4 tsp salt
1 tsp vanilla

Melt the butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour into large, greased jelly roll pan ( I just used a large cookie sheet ) and spread over surface. Place 8 to 12 slices of bread in a single layer in pan. Mix eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for 30 - 40 minutes (until golden brown)

* I don't do the whole refrigerate overnight thing . . . and it turns out just great!

yummy cran-apple salad

ok, this is super easy, and as you know, delicious!

1 head of Romaine lettuce
I like to add Hearts of Romaine from the bag if I'm making a bigger salad
1-2 sweet apples
Crasins
Brianna's Poppy Seed dressing

That's it, just mix it up and it's so good!

pumpkin chocolate chip cookies

these are the most delicious cookies ever! and to make it ever better, it's the easiest recipe too! My friend at work got the recipe at a Weight Watchers meeting, and each cookie is only 1 w.w. point, so that's a little ego boost while you're eating 20 of them in a row! ENJOY!

1 box of Spice cake mix
1 small can of pumpkin
chocolate chips (i use a little less than half a bag)

bake at 375 for about 10 minutes, mmm!